It's good, somewhat dense. I used erythritol instead of coconut sugar, and instead of whipped cream I frosted it with a thick mousse made with erythritol, cashew cream, coconut, and melted cacao. So my version was sugar-free as well as gluten-free. I liked it, but it was a lot of work for the result; I think almond flour pancakes are just as good and only take a few minutes.
Ok cake, but it came out much lighter than the photos. It was almost undetectable chocolate taste and a very light fluffy texture. I use almond flour all the time for my gluten free baking but this recipe I wouldn't make again.
This was great. Much lighter than I was expecting. It made a GIANT loaf, though. The flavors are really subtle.
This is really delicious and easy to prepare.
I made this recipe a couple days ago. This is a keeper. Even though its dairy and gluten free, it has a real cake texture. Oh, and it's tasty!
This is a very unique recipe that turned out great, even though I didn't use dutch-processed cocoa (ghiradelli natural was what I had). Also, it's holding up nicely 2 days after baking it.
My family has a history of diabetes and the tip on how to lessen the sweetener is really helpful.
How about this one? Chocolate, Cinnamon and Almond Loaf Cake... Hmmmm... easy to carry and I can plan and bring one in the office if I will be needing my Daily Quick snack in the afternoons :) or jam session with the Empaths Band